红曲菌发酵中添加紫苏叶提取物对其抗氧化活性的影响  

Effect of adding perilla leaf extract to Monascus fermentation on its antioxidant activity

作　　者：肖翔[1] 周立平[1] 马新[1] 

机构地区：[1]浙江工业大学,生物与环境工程学院,杭州310014

出　　处：《中国酿造》2011年第7期50-53,共4页China Brewing

基　　金：浙江省科技计划项目(2008C32025)

摘　　要：通过将紫苏叶提取物添加到红曲菌GM075发酵培养基中进行发酵,考察了发酵产物中抗氧化活性物质Dimerumic acid(DMA)的含量变化以及发酵液离心后上清液的DPPH自由基和ABTS自由基清除活性。结果表明,添加超声法提取的紫苏叶滤液对红曲发酵产DMA的影响最为明显,使发酵液中DMA浓度达到了(3.104±0.086)g/L,与对照相比提高了46.94%;且红曲发酵液的自由基清除活性也有显著提高,对DPPH自由基清除活性的TEAC值为(1.800±0.306)mmol/L,比对照提高了157.96%,对ABTS自由基清除活性的TEAC值为(7.124±0.061)mmol/L,比对照提高了37.86%。By adding perilla leaf extract to the fermentation medium of Monascus GM075 fermentation, the content of antioxidative Dimerumic acid （DMA）, DPPH and ABTS radical scavenging activity from the Monascus fermentation were investigated. The results showed that the addition of perilla leaves extracted by ultrasonic method has significant effects on DMA yield, and the concentration of DMA reached 3.104±0.086g/L, which was increased by 46.94% compared with that of the control. The free radical scavenging activity of fermentation was also greatly improved. DPPH radical scavenging activity of the TEAC value reached 1.800±0.306mmol/L, which was increased by 157.96% compared to that of the control. ABTS radical scavenging activity of TEAC value reached 7.124±0.061 mmol/L, which was increased by 37.86% compared to that of the control.

关 键 词：红曲 紫苏叶 抗氧化 dimerumic ACID DPPH ABTS 

分 类 号：TS201.3[轻工技术与工程—食品科学]